Caramel Cake and Icing in a Pinch!

Preheat oven to 350 degrees

Ingredients

1 box Duncan Hines White Cake Mix

One half stick butter softened to room temperature or melted & cooled some

1 cup milk

3 whole eggs (I used whole eggs)

Grease and flour baking pans

Bake according to box directions

Cool on racks

**This cake cooked in this manner has the taste and texture of Angel Food Cake.

Quick Caramel Icing

2 1/4 cups packed light brown sugar

1/4 tsp. salt

2 sticks butter

2/3 cup evaporated milk *See my note about substitution for this*

2 1/4 cups sifted confectioners sugar

3 tsp. real vanilla extract

1/2 tsp. almond extract

Directions

Using a medium saucepan over medium heat melt your butter with brown sugar and salt, stirring together until smooth.

Add the 2/3 cup evaporated milk stirring constantly until bubbly. Heat until a soft bubbly boil. Stir constantly for 4 - 5 minutes.

Remove from heat and cool for 5-7 minutes.

Using your stand mixer with powdered sugar and flavorings, pour in the hot caramel mixture.

Beating on low and then up speed to medium low to medium. This is the part you will have to just watch and see how long it takes to get to the consistency you want to have for your cake. I'm sorry I didn't time myself. Just keep beating and lift beater up to see if it is still pouring down or is sticking somewhat to beater. Try it on a saucer if it stays in place and is still shiny not too thick it is ready!

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